dbhosttexas wrote:800 deg F?! That is metal melting territory!
I'm not a pizza specialist. I work mostly with Barbecue and Tex-Mex so there is that... I can tell you how to properly smoke a brisket, or ribs. Or maybe make fresh from scratch beef, chicken, or pork fajitas...
Still working on barbacoa de cabeza, I haven't managed the coal pit technique, and unfortunately my father in law passed before he was able to share the tips and tricks...
Certainly could melt lead and zinc at that temperature, but that's where you have to be if you want to cook a 90 second Neapolitan style pizza.
I tone it down a little bit these days. I sit closer to 700F than 800, because most people I know don't get the "less is more" aspect of Neapolitan pizza. They want more toppings, and at 800F the crust burns before the toppings are cooked.
I aspire to building a Uruguayan Parrilla, or an Argentine Asado one day.